Mulberry Pastry Cream
Mulberry on its own is slightly sweet and somewhat bland. However, when used in cooking, it brings out some of the most complex flavors. From the sweet tobacco flavors found in its vinegar to the blueberry and chocolate flavors found in this pastry cream, it is like a fourth type of chocolate. White chocolate, dark chocolate, pink chocolate, and this amazing mulberry chocolate (very abstract, I know).
Ingredients
- 2 Cups Whole Milk
- ½ Cup Dehydrated Mulberry's
- 1 Vanilla Bean, Split and Scraped or 1 tbsp of Vanilla Extract
- ½ Cup Granulated Sugar
- 3 tbsp Cornstarch
- ¼ tsp Kosher Salt
- 4 Large Egg Yolks Chilled
- 2 tbsp Butter Cut Into ½ Cubes
Instructions
In a medium sauce pan combine milk, mulberry’s, and vanilla.
Bring to a simmer over medium heat then let steep for 1 hour.
Strain the milk mixture.
In a separate mixing bowl combine sugar, cornstarch, salt and egg yolks.
Whisk until it is pale yellow and smooth.
Combine milk with egg yolk mixture slowly while whisking continuously.
Place combined mixture over medium heat and continuously whisk untill you see bubbles.
Once you see bubbles whisk for 1 minute more.
Take off of heat and whisk in butter untill melted
Run the mixture through a mesh strainer into a bowl.
Place plastic wrap on top of pastry cream touch the cream itself.
Refrigerate for at least 2 hours.
Notes
One thing I would like to point out is to always whisk each part of this recipe when on the stove, whether it is to prevent burning the milk or curdling the eggs. Another thing I would like to point out is that the final product has a steel grey color. This occurs when the purple from the mulberry mixes with the yellow of the egg yolks. You can use this pastry cream like a Swiss army knife in the kitchen. Use it to fill eclairs or cream puffs, or as a filling in a tart. It's great on crackers or with cream cheese, and especially delicious layered in a pavlova. Enjoy!
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